NAN'S PONZU
A classic done right, served at Kinkan
By Nan Yimcharoen, Chef/Owner Kinkan
| 30ml | Mirin Nikiri |
| 70ml |
Soy Sauce |
| 50ml | 100% YUZU JUICE |
|
Bonito Flakes |
|
|
Konbu Aburi (Dried Kelp) |
Combine mirin, soy sauce and yuzu juice all together
Mix steadily for 30 seconds
Add a handful of bonito flakes
Add a small piece of konbu (dried kelp)
For maximum flavor, allow to steep in you refrigerator for one week
